Recipe: Perfect Very Rich Easy Ragu

Very Rich Easy Ragu. Heat the oil in a large pan and add the onion, celery and carrot. Great recipe for Very Rich Easy Ragu. This is a great midweek ragu or for a lazy saturday.

I ended up throwing it together in a moment of dinner desperation, grabbing whatever I had on hand. However, it was a big hit with my family - a REALLY big hit! The Easy Ragu Sauce that came together accidentally is now one of my prepared on purpose go-to recipes. You can have Very Rich Easy Ragu using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Very Rich Easy Ragu

1. It's 500 g of Good Quality Beef Mince.
2. Prepare of rapeseed oil to cook with.
3. It's 1 of sml red and 1 sml brown onion.
4. Prepare 1 of sml courgette.
5. You need 2 of sml carrots.
6. It's 2 of fat garlic cloves.
7. Prepare 1/2 tsp of thyme.
8. You need 1/2 tsp of chilli powder.
9. Prepare 500 ml of passata.
10. Prepare 200 ml of milk.
11. It's 200 ml of beef stock.
12. You need 1 tsp of marmite.
13. You need of few dashes worcestershire sauce.
14. You need of I serve with parpadelle and parmesan but any pasta will do.

If you take out the chilli it is also great for kids as you can hide. This Easy Sausage Ragu is really simple & cheap to make, but also really rich and indulged to enjoy folded into chunky pasta shapes for a weeknight dinner. Each week I try to cook something new. Mostly this is because I love exploring new recipes, but this is also to help give me ideas for recipes to develop in the future.

Very Rich Easy Ragu instructions

1. Finely dice the onions, carrots, courgette and garlic..
2. Heat a good glug of oil in a large pan and Brown the onions for a few minutes before adding the carrots. leave for another few minutes then add the courgette and garlic. Once this has all softened set aside in a bowl..
3. Next brown the mince until cooked, then return the veggies to the pan and add the chilli and thyme..
4. Mix together for a minute then add the milk stock marmite and worcestershire sauce. Leave to reduce for a few minutes..
5. Once this has reduced ever so slightly add the passata and leave on a low heat cooking for as long as possible, the pan will be very wet but once reduced it will be a deep thick sauce..
6. I serve with parpadelle and a good helping of parmesan..

When the ragù is ready, cook the pasta according to the packet instructions and. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce. Classic Italian beef ragu with shredded beef. Easy to prepare, cooked long and slow to get an incredible depth of flavour for a rich luscious sauce.. Mac 'n' cheese with rich beef ragu.